Make your white roux:
2 tablespoons butter
2 tablespoons flour
1-2 cups milk
1 teaspoon garlic salt
1 teaspoon dried parsley
Seasoned Salt and pepper, to taste
1/2 grated Parmesan cheese
3-4 Potatoes, sliced
1 med size white onion, sliced
1 package of precut cubed ham, leftover ham or a ham steak, cut into 1” cubes
1/2 shredded cheddar cheese
Heavy cream, if needed
1/4 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Preheat oven to 350F. Prepare a 9x13-inch baking dish with a nonstick cooking spray.
Make your cheese roux: in a saucepan on medium heat melt your butter then stir in your flour until you make a paste and you no longer see any white flour. Whisk in the milk a little at a time to get your desired thickness. Add in the cheese and seasonings and cook until the cheese has melted. In Your prepared baking dish layer potatoes, onions, ham and roux. Repeat. If not enough roux to cover second layer make more cheese roux or add a little bit of heavy cream and sprinkle some shredded cheddar cheese on top. Cover with foil and bake for 1 hour. Check to see if potatoes are tender, if not cook 1/2 hr more or until they are done. Sprinkle with fresh parsley. Yum Yum!
Don't want to make a roux try cream of celery soup instead.